Carrot and Pecan Loaf

Original Recipe - Mum & Dad

This cake does not require a mixer it is super easy using a wooden spoon and a fork to beat the eggs.

Ingredients

500 grams Plain Flour
2 tsp Baking Powder
2 tsp Ground Cinnamon
1/2 tsp Salt
375 grams Sugar
250 grams Raisins or Sultanas
125 grams flaked or grated (desiccated ) coconut. I didn’t have this so left it out
125 grams chopped Pecans (I bought halves and chopped what I needed)
Extra halved Pecans for decoration and possibly Flaked Almonds
250 mls Vegetable Oil
2 tsp Vanilla Essence or flavouring
500 grams Grated Raw Carrot
3 large Eggs

In a large mixing bowl mix the Flour, Baking Powder, Cinnamon Sugar and Salt then stir in the Raisins or Sultanas, coconut if using the chopped pecans, combine well. Add the grated carrot, vegetable oil, vanilla and beaten eggs. Stir with a wooden spoon until mixed. Leave the mixture to rest for 15 minutes
Whilst that is resting set the oven to 180°C or thereabouts take a loaf tin 23 cm x12.5 cm x 7.5 cms grease it with oil and or line with baking paper if preferred.
When the mix has rested and the oven is hot pour the mix into the loaf tin decorate with the half pecans and if using Flaked Almonds then bake for 70 or 80 minutes (1.hr 10 to 1hr 20 minutes) or until cake tested comes out almost clean as the cake is moist there may be traces of mix on the probe. If during cooking the cake top is browning to much cover with tin foil.
One cooked let it stand in the tin for 10 minutes then turn out onto a wire rack to cool completely then wrap in cling film and store in the fridge for up to two weeks or freeze for longer storage.